Toasted Coconut Vanilla Einkorn Cookies Recipe 455

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TOASTED COCONUT VANILLA EINKORN COOKIES RECIPE - (4.5/5)



Toasted Coconut Vanilla Einkorn Cookies Recipe - (4.5/5) image

Provided by coconutrecipes

Number Of Ingredients 5

1 cup salted butter, softened
1/2 cup + 2 tablespoons sugar
2 teaspoons vanilla extract
3 cups all purpose Einkorn flour
desiccated or flaked dried coconut

Steps:

  • Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium low speed until a stiff, sticky dough forms. Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much. Bake for 10-15 minutes in preheated oven, or until coconut is golden brown. Cool on sheet for 1-3 minutes before removing. Recipe courtesy Sarah Shilhavy

TOASTED-COCONUT COOKIES



Toasted-Coconut Cookies image

Categories     Cookies     Dairy     Dessert     Bake     Quick & Easy     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 100 cookies

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 375°F.
  • In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
  • Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
  • Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.

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